Garlic Lemon Butter Seared Scallops

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There’s something so indulgent yet refreshingly simple about seared scallops, especially when they’re kissed with lemon, garlic, and rich butter. The first time I nailed the perfect sear on scallops, I knew I had discovered a dish that could impress any guest—or just elevate an ordinary evening. This Garlic Lemon Butter Seared Scallops recipe has become one of my personal go-to meals when I want something that tastes like fine dining but takes barely any time to make.

I love how the delicate sweetness of the scallops pairs with the tangy brightness of lemon juice and the comforting aroma of garlic-infused butter. It’s the kind of dish that makes you pause between bites, savoring the contrast of a golden crust and buttery interior. Whether you’re cooking for a special occasion or just treating yourself to something special, this recipe never disappoints.

Why You’ll Love This Garlic Lemon Butter Seared Scallops Recipe

These scallops come together in under 20 minutes and deliver restaurant-quality results with minimal effort. The garlic and lemon bring vibrant flavor, while the butter adds richness and helps achieve that irresistible golden crust. It’s naturally low-carb, gluten-free, and packed with protein—ideal for a wide range of dietary preferences.

What Kind of Scallops Should I Use?

For best results, always go for dry sea scallops. These are the larger variety and aren’t treated with any chemicals that make them absorb water (which can mess with your sear). Avoid “wet” scallops—they tend to steam rather than brown. If you’re buying frozen, make sure to thaw them thoroughly and pat them completely dry before cooking.

Options for Substitutions

If you’re out of fresh garlic, a small pinch of garlic powder will work in a pinch. No fresh lemon? Try a splash of white wine or a touch of vinegar for acidity. You can also substitute olive oil for part of the butter to lighten the dish slightly, or toss in some herbs like thyme or rosemary to add another layer of flavor. For a dairy-free option, use a vegan butter alternative that can handle high heat.

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Ingredients for Garlic Lemon Butter Seared Scallops

Sea Scallops – The star of the show. Choose large, dry-packed sea scallops for the best sear and natural flavor.

Butter – This forms the rich base of the sauce and helps in browning the scallops to golden perfection.

Garlic – Minced garlic adds depth and aromatic heat, giving the dish its signature bold flavor.

Lemon Juice – Brightens the entire dish and cuts through the richness of the butter with refreshing acidity.

Fresh Parsley – Adds color, freshness, and a light herbal note to balance the richness.

Salt & Pepper – Essential for seasoning and enhancing the natural sweetness of the scallops.

Olive Oil – Helps prevent the butter from burning and gives the scallops a beautiful crust.

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Step 1: Pat the Scallops Dry

Before doing anything, make sure your scallops are thoroughly patted dry with paper towels. Moisture is the enemy of a good sear—dry scallops mean a crispier, golden-brown crust.

Step 2: Season Generously

Sprinkle both sides of the scallops with salt and freshly cracked black pepper. Don’t be shy here—this is your first layer of flavor.

Step 3: Heat the Pan

Place a heavy-bottomed skillet (like cast iron) over medium-high heat. Add the olive oil and let it heat until shimmering. This step ensures a non-stick sear.

Step 4: Sear the Scallops

Place the scallops in the hot pan without overcrowding. Sear undisturbed for about 2–3 minutes on the first side. When they release easily and have a golden crust, flip them.

Step 5: Add the Butter and Garlic

Once flipped, add the butter and garlic to the pan. Tilt the pan slightly and use a spoon to baste the scallops in the garlicky butter. Cook for another 1–2 minutes until the scallops are just opaque in the center.

Step 6: Finish with Lemon and Parsley

Turn off the heat and squeeze in fresh lemon juice. Sprinkle chopped parsley over the scallops and give them one last quick baste. Serve immediately.

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How Long to Prepare Garlic Lemon Butter Seared Scallops

Prep Time

Preparing this dish is quick and easy. The prep time is around 10 minutes, including patting the scallops dry, chopping garlic, and gathering ingredients. If you’re using frozen scallops, allow extra time to fully thaw them in the fridge or under cold running water.

Cooking Time

The actual cooking is done in under 6 minutes. Searing each side of the scallops takes about 2–3 minutes, and finishing with the garlic butter and lemon takes just another minute or two. You can have dinner on the table in less than 20 minutes total.

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Tips for Perfect Garlic Lemon Butter Seared Scallops

• Dry the scallops well to ensure a golden sear.
• Use a heavy skillet (like cast iron) to hold steady, high heat.
• Avoid overcrowding the pan, or you’ll steam instead of sear.
• Don’t move the scallops while searing—let them form a crust first.
• Use clarified butter if you’re worried about burning regular butter.

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Watch Out for These Mistakes While Cooking

• Cooking wet scallops: Moisture prevents browning and leaves you with a soggy exterior.
• Overcooking: Scallops turn rubbery fast—pull them off the heat as soon as the center turns opaque.
• Burning the garlic: Add garlic after flipping to avoid bitterness.
• Using low heat: Won’t develop a proper crust.
• Not seasoning enough: Scallops need salt and pepper to enhance their mild flavor.

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What to Serve With Garlic Lemon Butter Seared Scallops?

1. Creamy Risotto

The rich, velvety texture of risotto is a perfect contrast to the firm scallops and soaks up all that garlic butter.

2. Roasted Asparagus

Adds a nice bite and fresh green flavor that balances the richness of the dish.

3. Garlic Mashed Potatoes

Fluffy and flavorful, they’re perfect for soaking up the lemon butter sauce.

4. Angel Hair Pasta with Olive Oil

Light, fast, and complements the scallops without stealing the spotlight.

5. Arugula Salad with Lemon Vinaigrette

The peppery greens and acidity enhance the dish without overpowering it.

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Storage Instructions

Refrigerating

Store leftover scallops in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a bit of butter to keep them tender.

Freezing

Freezing cooked scallops isn’t ideal, as it changes their texture. If you must, wrap them tightly and use within one month. Thaw in the refrigerator before gently reheating.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 240 kcal
• Protein: 24g
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 4g
• Sugar: 0g
• Fiber: 0g
• Sodium: 400mg
• Cholesterol: 55mg

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Frequently Asked Questions

What’s the difference between sea and bay scallops?

Sea scallops are larger and meatier, ideal for searing. Bay scallops are smaller and sweeter, better for stews or pastas.

Can I use frozen scallops?

Yes, but they must be completely thawed and dried thoroughly before cooking.

How do I know when scallops are done?

They’re opaque in the center and springy to the touch, with a golden crust on both sides.

Can I make this dairy-free?

Absolutely—just substitute the butter with a high-heat vegan alternative like avocado or olive oil-based butter.

What wine pairs well with this dish?

A crisp white like Sauvignon Blanc or a lightly oaked Chardonnay complements the lemony, buttery flavors perfectly.

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Conclusion

Garlic Lemon Butter Seared Scallops prove that elegance doesn’t have to mean complexity. With just a handful of ingredients and a few minutes of careful cooking, you can enjoy a gourmet experience at home. Perfect for special dinners or spontaneous cravings, this recipe delivers bold flavor and luxurious texture every time. Don’t be surprised if it becomes a staple in your kitchen!

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